Chicken Teriyaki with Noodles
Elevate your weeknight dinner game with this irresistible Chicken Teriyaki with Noodles recipe—a perfect fusion of bold, savory flavors and vibrant, fresh ingredients. Tender, bite-sized chicken thighs are coated in a glossy, homemade teriyaki sauce made from soy sauce, mirin, brown sugar, and aromatic garlic and ginger, bringing authentic Japanese-inspired flavors to your table. Tossed with stir-fried egg noodles, crisp julienned carrots, and sweet red bell peppers, this dish is as satisfying as it is colorful. Ready in just 45 minutes, it’s the ideal quick and easy meal for busy evenings. Garnished with sesame seeds and chopped spring onions, this dish is as visually appealing as it is delicious. Whether you’re serving it for a family dinner or a casual gathering, this recipe will undoubtedly become a household favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Soy sauce
- 50 ml Mirin
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 300 grams Egg noodles
- 1 medium Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 3 stalks Spring onions, chopped
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
In a small mixing bowl, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger, mixing well to create the teriyaki sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the prepared teriyaki sauce and bring it to a simmer. In a small bowl, mix cornstarch with water to create a slurry, then gradually add it to the simmering sauce, stirring continuously until the sauce thickens. Add the cooked chicken back into the pan, tossing to coat it in the sauce. Remove from heat and cover to keep warm.
Cook the egg noodles according to the package instructions. Drain and set aside.
In another skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the julienned carrots and sliced red bell pepper, stir-frying for 2-3 minutes until slightly softened.
Add the cooked noodles to the vegetables and stir-fry for 2-3 more minutes until everything is well combined and heated through.
To serve, divide the noodles and vegetables among four plates or bowls, then top with the teriyaki chicken. Garnish with chopped spring onions and sesame seeds. Serve immediately.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
